Chicken Tikka Masala
INGREDIENTS METHOD
Tag: chicken
Gnocchi with chicken meat in a creamy cheese sauce.
INGREDIENTS
- 500 g gnocchi
- 300 g chicken meat (cut into pieces)
- 1 large onion (chopped)
- 2 cloves of garlic (chopped)
- 200 ml cooking cream
- 100 g grated cheese
- Salt / black pepper to taste
- Oil
METHOD
- Cook the gnocchi in boiling salted water according to the package instructions. Once the gnocchi is cooked, drain it and set it aside.
- Heat oil in a pan and sauté the onion and garlic until they become golden brown.
- Add the chicken meat: Add the chopped pieces of chicken meat and sauté until golden brown.
- Add the cream and cheese: Once the chicken meat is cooked, pour in the cream and mix in the grated cheese. Let the sauce simmer for a few minutes to allow the ingredients to combine.
- Taste and season: Season with salt and black pepper according to your taste.
Chilli chicken wrap
INGREDIENTS
- Whole grain tortilla
- 100g chicken breasts
- 1/2 tsp olive oil
- 1 tbsp tomato paste
- Pinch of salt, oregano, and freshly ground black pepper
- Pinch of chili
- 1 clove garlic
- 30g baby spinach
- 20g cream cheese
- Fresh herbs
METHOD
- Thinly slice the chicken breast.
- Grease a pan with olive oil and let it heat up.
- Arrange the chicken breasts on the pan and grill them on both sides until golden brown (approximately 2 minutes on each side over medium heat).
- Then slice the meat into thin strips.
- Next, return the meat to the pan along with washed spinach, pressed garlic clove, tomato paste, cream cheese, seasoning, salt, and while continuously stirring, bring the mixture to a boil.
- Stir the chicken mixture over medium heat for about 3 – 4 minutes until the meat is completely cooked and the spinach wilts.
- Fill the tortilla with the prepared chicken mixture, sprinkle with fresh herbs, and tightly roll it, then slice it in half.
Amazing chicken breasts with mushrooms
INGREDIENTS
- 1 tablespoon of oil
- A piece of butter
- 3 chicken breasts
- 1 onion
- 150 g of fresh mushrooms (or other mushrooms)
- 1 cooking cream container
- 1/2 teaspoon of ground red pepper
- A pinch of ground caraway
- A little dried garlic
- Salt and black pepper to taste
- 1 mushroom bouillon cube
- 1 teaspoon of full-fat mustard
- 1 teaspoon of all-purpose flour
- Fresh parsley
METHOD
- First, prepare the chicken breasts by washing and cutting them into smaller pieces – strips or cubes. Clean the onion and finely chop it. Wash the fresh mushrooms and slice the caps thinly. Heat a little oil in a pot and sauté the onion.
- Then, add the chicken pieces and sauté them on each side until they release enough juice. Then add the sliced mushrooms. Stir everything for a while, then add a little salt, black pepper, ground caraway, and dried garlic. Finally, add ground red pepper and immediately pour water over the meat and mushrooms (enough to cover the meat). Crumble the mushroom bouillon into the water now and mix everything well, covering with a lid. Simmer for about 15 to 20 minutes over low heat.
- Meanwhile, while the meat is cooking, mix a teaspoon of flour or cornstarch into the cooking cream to thicken the sauce. After the specified time, add mustard to the cooked meat, stir everything, and then pour in the cream with the mixed flour. Mix everything again and simmer for about a minute after it starts to boil. Finally, remove the sauce with the meat and mushrooms from the heat, add a piece of butter and a large handful of chopped parsley. Stir and let it sit covered for about 5 minutes. Serve with rice, potatoes, or pasta.
